Fry the pork in a heavy bottomed pan for a few minutes on either side until golden brown

Remove the pork chops and lay on a plate (cover with foil to keep warm)

Add the sliced mushrooms to the pan and fry for a few minutes until caramelised.

Add the bottle of cider and stock cube and cook on medium heat until liquid is reduced by half.

Add the wholegrain mustard and stir/

Add the cream and stir.

Put the pork chops back into the pan and simmer for a few minutes until the pork chops are heated through.

Serve at the table sprinkled with chopped parsley

Serve with sweet potatoes and seasonal greens.